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The Commoner.
AUGUST 3, 190
11
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end, and the lower end fitted with an
.old piece of hose placed tightly in an
augur-hole; this was continued through
the outer box, and carried away the
water from the melted ice. The
space between the two boxes was
stuffed as full as could be packed
with old newspapers, and a cover
made for each box. The ice was put
in one end of the inner box, and the
articles to be kept cool placed about
the ice, the lids closed, and the box
kept in a shed adjoining the kitchen.
Over the outer end of the piece of
hose a fine wire netting, or piece of
cheese cloth, was tied to prevent in
sects crawling inside. The water from
the ice was carried away by a piece
of tiling, and the box set a few inches
above the floor to admit of circulating
air under it.
Making Nut Crisp
Chop your nut meats, and for each
cupful of these have one cupful of
granulated sugar; put the chopped
nuts where you can reach them from
the stove where you cook the sugar,
and have a buttered pan at hand. Put
the sugar in the skillet, and put noth
ing with it, save a spoon for stirring;
stir and watch closely until it is melted
into a pale yellow liquid, then instantly
pour in the nuts and take off the stove,
pouring at once into the buttered pan.
Try a little at first, as the whole pro
cess must be very rapid. This makes
a delicious confection, if prepared
right. A hodge-podge of nuts and
fruit is nice in this candy. S. M.
den changes of temperature (which
bandage should be worn by all babies,
increasing the thickness of the flan
nel, according to the season or weath
er, until the process of teething has
been accomplished)." Do let the bab
ies bo comfortable during the hot
weather!
Cream of Corn Soup
Boil the corn first, on the ear;
score and press from the cob so none
of the husk is mixed with the grains;
add a cup of hot milk and press
through a sieve. Blend a. little flour
and butter with hot milk, season to
taste and thicken the above, adding a
little finely minced onion, and return
to the stove; add as much thin cream
or rich milk as is needed to make the
quantity desired; heat and serve in
cups.
Drying Corn and Beans
The old way was to boil, then
shred the corn from the cob and dry.
Try this way, which a reader recom
mends: If possible, have your corn
ready the night before, or have some
one to husk and silk while you prepare
the corn. After it has been husked
and the silks drawn off, cut Ihe grains
down; do not cut too close to the cob,
and scrape the rest; have a hot oven
ready, put the corn in bread pans and
let it cook until, when stirred with a
spoon, no milk will show. Keep well
stirred while cooking so it will not
burn. Have a stretcher ready, and
scatter your corn on it. Now, while
this has been cooking, you can pre
pare another panful and slip it into
the oven as soon as the first panful is
out. In this way one can dry all the
corn an ordinary, family will use. By
this process, the milk is cooked to the
corn and does not dry up in little
particles.
To make a stretcher, take any long
strip of cloth, and tack the cloth along
the edges on either side to boards or
strips of lumber and nail a piece across
the ends something like a quilting
frame. Stretch the cloth as tight as
possible without tearing it. A 100
pound weight flour sack makes a con
venient size for handling.
are fully as good cold as hot, and much
more satisfactory.
A delicious summer drink is called
Boston cream. Boll three quarts of
water and "one and a half pounds of
granulated sugar until of the consis
tency of honey; lot become cool; add
two ounces of tartaric acid, one and
a half tcaspoonfuls of lemon essence,
whites of two eggs beaten stiff and
dry; stir thoroughly and bottle; keep
In a cool place. When wanted, place
half a saltspoonful of baking soda in
each tumbler; fill half full of ice
water and stir until soda dissolves,
then pour in each tumbler a wine
glass full of the "cream." Drink
while foaming.
that could bo applied. I havo hart
such an experience, and was obllgctf
tb let the disease run its course, but
the vino recovered and grew nnd
bloomed beautifully, the' next year, if
any one has a remedy which can bb
applied to a largo vine, we would. -bo
glad to havo it,
Query Box
Preserving Citron Melon
Peel and cut the melon into piece's
about two inches square; put into
water containing an ounce of alum
for each gallon of water, and let boil
until tender. Drain off the water and
throw it away. For each pound of
melon allow a pound of sugar and a
cupful of clear water, making a syrup
of this, boiling until clear and skim
ming frequently. To each pound of
the fruit, allow a sliced lemon, a lit
tle green ginger root also sliced, and
add this to the syrup after you have
put in the fruit. The fruit should
cook about five minutes before the
ginger and lemon are added, and
should cook ten minutes longer when
they are added.
Wax beans, dried in the following
manner, are fine: Prepare the beans
as for cooking, and boil in clear water
until tender; then drain off the water,
place the beans on a stretcher and
dry. Use the same water to cook your
next batch of beans in, when cooking
to dry.
After corn and beans have dried,
they should be put in a heavy paper
sack' of some kind, as insects cannot
get through the heavy paper as they
can through cloth. In drying corn and
beans, select them while young and
tender, using only perfect ones, and
have fresh to start on.
For the. Housewife
An apple parer costs about fifty to
seventytfive cents, and is of service to
the housewife all the year round,
not only in "apple-butter time," but
whenever pies, puddings, dumplings
and sauces are in order.
A food chopper, while primarily in
tended to chop meats, can be used as a
great time and labor saver in pre
paring other foods which have hereto
fore been minced with the bowl and
chopper. A good chopper will cost ac
cording to its size, from $1 upward,
and the best of them are furnished
with extra knives or wheels, varying
in coarseness, to be used for cutting
and grinding many things used in the
kitchen. One will prove a good in
vestment for the family.
An apple corer, a cherry stoner, a
fruit, or jelly press, a combination
dipper, are all conveniences which
amount to almost necessities where
much fruit is used or put up for fam
ily consumption. Most of them are
inexpensive, and can be had at any
store dealing in such things. Do not,
however, buy one of the "cheap," bargain-counter
or "ten-cent store" kinds,
as the knives or wheels of such are
usually madeof iron, and must soon
go to the scrap pile.
A hot soup is neither tempting nor
wholesome on a hot day. and if soup
I js served at -all, it should be made into
Heat-Rash on Children
"Medicus," in Word and Works (St.
Louis), says of this trouble: "That
very tantalizing, torturing skin erup
tion, commonly known as 'heat, from
which young children and even ad
ults suffer so severely, will often be
relieved by frequent bathing and the
use of dusting powders. Talcum pow
der is good, but the best we have ever
used is composed of one part powdered
oxide of zinc and three parts powdered
lycopodium (or 'pill powder' as it is
known in shops). The flexures of the
joints are most frequently affected,
and often develop a very troublesome
eczema. We have often seen
babies sweltering and crying in their
'finery' in order to gratify the false
pride and vanity ' of their foolish
mothers, when they should have been
clad in a- very thin muslin gown, with
ilia Hcrhtnof nnecOila flnTVnfl hn.ndn.ee
to protect the-audomen from any sul- a jelly and served cold. Some soups
S. F. To quench the thirst occas
sioned by a too free use of salt foods,
a little acid, in the form of lemon
juice or vinegar in water will usually
afford relief.
Jessie. If the material is all wool,
you can have your skirt dyed, or dye it
yourself with one of the package dyes
for woolen. It is an easy matter, if
you follow directions on the package.
Annie S. For making jelly of small
fruits, the berries should be rather
under than over-ripe, as the over-ripe
juice does not jell so well, and the
color is not so clear.
S. M. Scratches on plate glass, if
they are slight, may be removed by
cleaning the glass and rubbing it
gently with a pad of cotton-wool, then
cover the pad with cotton velvet,
charged with fine rouge and rub wen
again. If badly scratched, this may
not serve.
Ella D. You cannot make good ice
cream with condensed milk, as it is
not rich enough, and if water is used
liberally, it tastes of the can. Five
eggs are generally allowed to a quart
of milk. Simply flavor to taUe and
freeze.
A. L.- The carnet should not cover
the entire floor; a large rug of some
warm, cosy shades should be placed
on the floor, the edges of the floor
stained or painted, and the rug should
be frequently removed and freed from
dust.
' Francis M. For polishing the win
dows or other glass, the whiting may
be put into bags of thin cheese cloth
and dusted on the glass after it is
dampened. Then rub the whiting off
with soft, crushed paper, and the work
will be better done, and with less
labor than when put directly on the
glass with a cloth.
J. M. Even the country butcher
sometimes sells his customers spoiled
meats in the summer season, or stale
meats in the winter. Cooking the meat
does not always render it harmless,
as, though the heat may kill the para
sites, it cannot destroy the deadly tox
ins which are the poison's resulting
from the action of disease microbes
and putrifaction bacteria.
Several Querists. I cannot recom
mend any one make of washing ma
chines, as- what might suit one would
not be liked by another. Many firms
advertise to let the machine go on
thirty days' trial, to be returned at the
maker's expense if not satisfactory.
There are many good makes, and many
poor ones. A good one may be had
for from ?5 to $10, and some very
satisfactory ones as low as $3 or $4.
With the machine of whatever make,
the wringer is usually separately con
sidered Look for advertisers in re
liable newspapers and magazines,
and write them.
Mr n. W. The rambler rose is
very subject to the disease called
mildew (supposed to be caused by
cold and dampness), and for a large
vine, I do not know of any remedy
t
(1 will have to ask Querists to par-.
don my delay in answering many '
personal letters, as owing to un-
avoidable circumstances, I have been
compelled to neglect them. All will
be answered soon, now, and I want ;
you to keep right on writing to me.)
Work for August
If the lawn Is not satisfactory, or
a new one to be laid out, there is no
better time for the work than during,
the months of August and September,
Having applied plenty of manure,
plow or spade the old grass undej
neatly, and let it lie until September,
when the hot weather Will have de
composed the sod underneath. Tin,
fall months are generally moist, and
the atmosphere, especially at night,
laden with water, and this will caust
the grass to grow up quick ani
strong. Before winter sets In, the.
grass will have grown strong enough
to pass through the cold with as lit
tie damage as the old grass.
Rose bushes and other shrubbery
as well as hardy herbaceous plants
will be much benefited by a mulch o,
lawn clippings, etc., during the hot
dry months, and the frequent rains
of the early fall will decompose the
litter and add to the richness of the
soil.
Sow Bpinach. now in your vegetable
garden, and do not neglect to sow a
bed of lettuce, as it will be fine in
October.
For cabbage worms, it la recom
mended to strew road dust thickly
over the cabbage while the plant is
wet with dew. This will discourage
the worm. If the cabbage head is
cracking or bursting, partially pull it
out of the ground, but do not lift It
entirely; this will stop the growth,
which is the cause of the bursting or
cracking, and the plant will go on
making a solid head.
August is the month in which most
lily bulbs should be planted in the
border. Many of. them must make a
growth of foliage before cold weather
sets in, and, too, the bulbs will dry
out and become weakened and worth'
less if kept out of the ground too
long.
"NO TROUBLE"
To Change from Coffee to Postum
"Postum has done a world of good
for me," writes an Illinois man.
"I've had indigestion nearly all my
life but never dreamed coffee was the
cause of my trouble until last spring
I got so bad I was in misery all the
time.
"A coffee drinker for 30 yeara, it ir
ritated my stomach and nerves, yet
I was just crazy for it. After drink
ing it with my meals, I would leave
the table, go out and lose my meal
and the coffee too. Then I'd be as
hungry as ever.
"A friend advised me to quit coffee
and use Postum said it cured him.
Since taking his advice I retain my
food and get all the good out of it,
and don't havo those awful hungry,
spells.
"I changed from coffee to Postum
without any trouble whatever, felt
better from the first day I drank it
I am well now and give the credit
to Postum." Name given by Postum
Co., Battle Creole, Mich. Read the
little book, "The Road to Wellville,"
in pkgs. "There's a reason."
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